Cassava Leaf N Fish (Isombe inspired)

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein option.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

groundnut paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity.

De-stem the cassava leaves and roughly cut them up.

Soak 60 grams of dried sardines for 40 minutes.

Heat 60 mL of oil in a pan.

Add 200 grams of chopped onion and sauté for 3-4 minutes.

Add 6-8 chopped garlic cloves, 2 thickly sliced fresh chilies, and 1 tablespoon of fennel seeds, sautéing for another 3-4 minutes.

Add 40 grams of raw peanuts and sauté for 2 more minutes.

Add the roughly chopped cassava leaves and cook on medium heat, allowing the leaves to shrink in the pan.

Stir in 2 teaspoons of salt and mix well.

Add the soaked sardines and mix again.

Pour in 3 cups of hot water, cover, and let the leaves cook for about 30-40 minutes on a low-medium flame.

After 35-40 minutes, add 120 grams of diced tomatoes, stir, cover, and cook for more than an hour.

After an hour and a half, add 2 tablespoons of peanut butter and mix it in.

Add 0.5 teaspoon of garam masala powder and the juice of 1 whole lime, cooking for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens